Sambal chilli, a staple in Indonesian cuisine, provides the spicy, exotic flavour to the Mee Goreng (fried noodles) which is one of the most popular dishes in Indonesia.
This famous Indonesian charcoal-grilled meat on skewers can be found on restaurant menus all over the world. This rich, spicy-sweet marinade is the essential ingredient to a tender succulent satay.
Create a distinctively tangy, spicy soup with thekimchi Jigae, a traditional Korean soup recipe made from kimchi, the world famous Korean condiment of fermented chilli peppers and vegetables.
Recreate Thailand's most famous soup at home with this convenience spice paste that combines the refreshing flavour of lemongrass with fiery chilli peppers.
Red Curry is the most popular of Thai curries. A delicate mixture of herbs, spices cooked with coconut cream, makes this a favourite with Thai food lovers.
This famous Moghul recipe combines a rich blend of aromatic herbs and tomato puree with cream or yoghurt to create a chicken dish fit for a king.
Scented with aromatic lemongrass and basil leaves and cooked with coconut cream, this easy-to-prepare dish epitomises the clear yet delicate flavours of Thailand.
With a gentle and delicate blend of aromatic herbs and spices, the Vietnamese chicken curry is usually eaten with rice or French bread (baguette).
Tempura, a crisp and feather-light batter, is one of the most popular Japanese dishes.
Miso, a soybean paste, is an essential ingredient in Japanese cooking. This specially formulated miso paste with bonito and wakame seaweed is designed to help you create a hearty miso soup.
Nasi Lemak, steamed coconut rice, is a traditional Malay rice dish that is popular in Singapore. The fragrant rice is cooked in rich coconut milk and usually eaten with chicken, ikan bilis (anchovies), egg, pickled vegetables and a dollop of spicy sambal chilli.
Nonya Chicken Curry combines both Chinese and Malay cuisine to create a distinctive flavour and bite. Best prepared with coconut milk.
The famous Singapore recipe originating from the renowned Black Pepper Crab features an exciting blend of black pepper and aromatic spices that makes it ideal for stir-frying or as a sauce for steak.
A popular lemon sauce that gives a refreshing and lemony taste to pan-fried and deep-fried batter-coated meat and seafood. Excellent as a dip or dressing.
"Chow Mein" or stir-fried noodles is popularly served at Chinese banquets as noodles symbolise longevity.
A touch of chilli and sesame oil, together with the robust flavours of broad bean paste, creates a stir-fry that has become a classic in Szechuan restaurants around the world.
A combination of dried chilli peppers and aromatic spices is used to create this renowned hot and spicy chicken stir-fry dish.
The Cantonese Stir-Fried Rice is an easy every day meal that brings out the natural flavours and fragrance of ingredients. Perfect with fresh ingredients but also a great way to spruce up left-overs.
This spice paste combines garlic, red chillies and ginger to bring the flavours from Szechuan to your every day stir-fry.
Sweet and sour stir fry with battered meat, fish or seafood is an all time favourite dish found in Chinese restaurants all over the world.